Moncenisio Blue Cheese

Size 2,5 kg
AED 375.00
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Moncenisio blue cheese is produced on the Moncenisio highlands, the southern slope of the Colle del Frejus and the Novalese upland. It thus originates on the border with France, and the French influence can also be felt in the name "blue," which is reminiscent of the "bleu" from beyond the Alps.

  • Type: Semi-Hard cheese
  • Texture: Creamy
  • Rind: Natural
  • Color: Straw yellow and blue
  • Flavor: Strong, intense
  • Aroma: Pungent, hay-like

How is Moncenisio blue cheese produced?

Moncenisio is made from pasteurized cow's milk from two successive milkings, the first of which is partially skimmed.
The mass obtained from the first milking is placed in linen cloths, left to rest for 3-4 days. At this point, as with all blue-veined cheeses, it is stirred and mixed with a second fresh curd, so that the two masses do not mix homogeneously (the first curd, in fact, has a higher acidity than the fresh one) and create, within the paste, cracks ready to host the noble molds, characteristic of all blue-veined cheeses.




Moncenisio Blue Cheese


2,5 kg

When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.

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